Crepes with Ricotta and Tomato Sauce

1. 1

   In a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring for 1 minute.

2. 2

   In a bowl stir together the bell pepper mixture, ricotta and 2 tablespoons of the Parmesan with salt and pepper to taste.

3. 3

   Let the filling cool.

4. 4

   Spread about 2 tablespoons of the filling on each crepe and roll them up jelly-roll fashion.

5. 5

   Arrange the crepes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with butter, and sprinkle them with the remaining Parmesan.

6. 6

   Bake the crepes in the middle of a preheated 400 degree oven for 20 minutes and serve them with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.